Conchiglione with ragù bianco, anchovies and wilted kale
SERVES 6 // PREP TIME 20 MINS // COOK 2½ HRS
These large shells are often stuffed with meat, baked and served with a butter or tomato sauce. They’re also great vehicles for a chunky ragù. Here they cradle a white ragù – that is, with no tomato – of veal enriched with anchovies and white wine.
500 gm dried conchiglione 2 tbsp extra-virgin olive oil 2 bunches kale, leaves coarsely chopped (stalks discarded)
4 anchovy fillets, torn Finely grated parmesan, to serve
RAGÙ BIANCO
80 ml (⅓ cup) olive oil
1 kg boneless veal shoulder, cut into 10cm chunks
2 tbsp plain flour, for dusting 1 small onion, finely chopped 4 anchovy fillets, crushed 4 small garlic cloves, crushed 300 ml dry white wine
500 ml (2 cups) chicken stock
1 For ragù bianco, heat 2 tbsp oil in a wide saucepan over medium heat. Dust half the veal in flour, shake off excess and fry until lightly browned and crisp on the edges (9-10 minutes). Set aside and repeat with another 1 tbsp of oil and remaining veal. Set aside and add remaining oil and the onion to the pan and fry, scraping browned pieces from base of pan, until onion is translucent (5-7 minutes). Add anchovies and garlic and stir to just combine (20-30 seconds). Deglaze pan with wine, add stock and veal and bring to a simmer. Reduce heat to low-medium, cover and simmer until veal is very tender (2 hours). Remove veal and, when cool enough to handle, shred veal, then return to sauce, season to taste and keep warm.
2 Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain, reserving 1 tbsp pasta water, and keep pasta warm. Return reserved water to pan, add oil, kale and anchovies, and stir over high heat until kale wilts (3-4 minutes).
3 Divide pasta among serving plates, top with ragù and kale and serve scattered with parmesan. Wine suggestion Rich, textural Friulano.